Smoked haddock and star fruit curry recipe

Smoked Haddock and Star Fruit Curry recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for smoked haddock and star fruit curry is a delightful fusion of flavors. The smoky richness of the haddock pairs perfectly with the tangy sweetness of star fruit, creating a unique and delicious curry. With its vibrant colors and aromatic spices, this dish is not only a feast for the taste buds but also a visual delight. Whether you're a seafood lover or simply looking to try something new, this recipe is sure to impress.

Keywords: smoked haddock, star fruit, curry, fusion, flavors.

smoked haddock and star fruit curry recipe details

Smoked haddock and star fruit curry recipe, recipe Rating: 4.7
Number of votes:121 

Ingredients

2 medium	smoked haddock fillets (about 6 ozs each)
2 large	eggs
3 medium	leeks
2 medium	star fruit, thinly sliced, reserving a few slices for decoration
6	Arborio or other short-grain white rice
1 tbsp	good quality curry paste
2 tbsp	parsley or coriander, chopped
1 ½ pint(s)	chicken stock
1	butter
2 tbsp	vegetable oil
	lemon, a few slices

Instructions

Top-and-tail the leeks. Cut them into ˝-inch sections and soak in cold water. Skin and roughly chop the haddock fillets. Set the eggs to boil for 7 – 8 minutes and then chill, before slicing.

Drain the leeks. Place the leeks and star fruit slices in a large saucepan and fry in the butter and oiluntil soft. Add the rice. Stir so that it is coated in the butter-oil-mixture. Add one-third of the stock and stir thoroughly, before adding the curry paste. Leave until all of the liquid is absorbed, ensuring that the mixture does not stick to the bottom of the pan. Add the second third of the stock and stir thoroughly. Again, leave until all of the liquid is absorbed, making sure the mixture does not stick to the bottom of the pan.

Add the final third of the stock and the roughly chopped haddock. Stir carefully so that the haddock doesn’t flake into smaller pieces. Leave until all of the liquid is absorbed and the rice is fully cooked. Stir occasionally.

Stir through a generous amount of parsley (you might want more than the handful suggested). Decorate with the hard boiled egg and serve with a good sprinkling of parsley, and the lemon and star fruit slices.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a